Accueil Sweet Nougatine Dentelle of Sesame with Hazelnut Praline

Nougatine Dentelle of Sesame with Hazelnut Praline

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
When I went to Rabat, my friends immediately asked me to try these little wonders. With big, hopeful eyes, they were waiting to see if I could clone the recipe! It didn’t seem like a big deal to me, but I had to make it three times to get the same little sesame nougat crispness. I hesitated between a nougatine prepared in the traditional way   or a caramel baked in small moulds. I also fumbled to find the right percentage of chocolate to make the gianduia (the chocolate hazelnut paste) the perfect consistency. I leave you the photos of the recipe so that you can imagine the subtle taste and the texture that these small nougatines “lace” of sesame have.  

Recipe for about fifty small nougatines:

-100g of sugar
-100g of glucose syrup
-25g of water
-110g of white sesame
-20g of salted butter
-160g of hazelnut paste (recipe HERE)
-55g of dark chocolate
Place sugar, water and glucose syrup in a saucepan.




Bring to a boil and heat to 112°C (at least that way there is no water left!). 
Remove from heat and add salted butter and sesame seeds all at once.






I remind you again that this is done outside the fire! 




Mix well until butter is well incorporated. 




Place half a teaspoon of the syrup in the silicone mold(s). You should only fill half of the surface of the moulds, as the caramel will spread during baking.




Bake for 15-17 minutes (watch and adapt!) at 180°C. The caramel should be amber without being burnt!






Let cool for a few minutes, then remove from the pan. 




While the nougatine is cooking, melt the chocolate and then add the hazelnut 
hazelnut paste
.


Mix well and let cool. This is none other than Gianduja. 


When the praline is malleable (the chocolate crystallizes) and doughy, put it in a pocket with a n°14 tip (for a nice result) or with a spoon (it’s a shame!). Garnish half of the nougatines, on the smooth side (rough side down).
Bernard’s note: you can totally garnish the rough side and keep the smooth side on the outside. But beware of fingerprints! They should be handled with latex gloves. 




Put a second nougatine to close.




Press lightly so as not to break the nougatine.


Keep these delicate little nougatines away from humidity! Chew with a coffee! 

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